Cod Skewers with Sweet Chilli & Ginger

Published
11/06/2015 by



Gluten-free cod skewers recipe 

Simple to cook cod skewers served on a bed of crunchy salad with a chilli and ginger dessing.

Serves 4

Coori cod skewers with saladTakes 40 minutes

 

Ingredients

For the dressing

  • 100g mange tout
  • 3 carrots
  • 2cm ginger
  • 50g coriander
  • 2 tbs sweet chilli sauce
  • 2 tbs olive oil
  • 1 lime to juice
  • 4g soya sauce
  • 2 fish sauce

For the cod

  • 4 spring onions
  • 600g fresh cod
  • 1 tbs olive oil
  • salt and pepper
  • 4g black sesame seeds

 

  1. Blanche the mange tout in salted water, peel the carrots and with the peeler finely slice it length ways. 
  2. Peel the ginger and finely mince it with a grater, chop the coriander and mix all the ingredients for your dressing, by adding olive oil, lime juice, sweet chilli sauce, coriander, ginger, soya sauce, salt and pepper. 
  3. Wash your spring onions really well and slice them diagonally, cut your cod in cubes (3x3 cm) and skewer them. 
  4. Put the sliced spring onions between each piece of fish, in a frying pan heat 1 tbs of olive oil to cook the skewers, keep on turning them for 8 minutes and finish with salt and pepper. 
  5. Make your salad, add the dressing you made earlier, leaving some on the side in a small bowl to dip the skewers in. 
  6. Place the salad in the centre of the plate and put your skewers on top, sprinkle the dish with sesame seeds, and serve with gluten free flat bread.